As I mentioned before, chili is one of our favorite meals to make once the weather starts getting cold. We never get tired of it, because there are so many different variations we can make on it. One week, we will have a sweet, fruity version, another week a spicy version, a thin version, or a thick version. It is filling and warm, a perfect autumn or winter meal.
Often, we’ll use dried beans that need to soak overnight and simmer all day, but many times we decide to have chili on a whim when my husband gets home from work in the evening, so we need a quick version that can be done in an hour or so for those days, and this recipe fills that need by using canned, pre-cooked beans. This is a quick but tasty meat chili that won’t take you all day to cook.
If you have a vegetarian dining with you, our quick and easy vegetarian chili recipe uses similar ingredients and is easy to make simultaneously, so be sure to check it out.
Meat Chili Recipe
Steps one through two:
- 1/2 medium-sized onion, chopped2 cloves garlic, crushed and chopped
- 2 jalapenos, cored and diced
- 1/2 sweet red bell pepper
- 1/2 to 1 whole red chili pepper (to your taste), finely minced
- 1 dried pasilla negro pepper, finely chopped or crushed
- 1 pound ground beef
- 1/2 cup beer
- 2 teaspoons salt
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- a few drops of liquid smoke
- 1/2 of a 15-ounce can kidney beans
- 1/2 of a 15-ounce can pinto beans
- 1 15-ounce can fire-roasted tomatoes
- 3 teaspoons red wine vinegar
Serve with sour cream and scallions, cheese optional
1. Skin the onion and chop it coarsely. Skin the garlic cloves, crush them with the flat of the knife, and chop them finely. Wash the red bell pepper and jalapenos; core and chop them. Wash and finely mince the red chili pepper and finely chop or crush the dried pasilla negro pepper.
2. Put all of these ingredients in a skillet with a little butter or oil and turn the stove eye to medium (medium-low on a gas range). Break up the ground beef into small dime-sized chunks. Stir the meat frequently until the onions are turning translucent and the beef is browned on all sides. Be careful to stir it enough to prevent the garlic from burning.
3. When the meat is done cooking, put the contents of your skillet into a pan large enough to hold all ingredients. Add the remaining ingredients and bring them to a simmer. Cook covered over medium-low heat (low on a gas range), simmering for 45 minutes and stirring occasionally.
4. Serve with sour cream and scallions. Some grated cheese will also add a lot of flavor to the dish. Enjoy!